Apricot-Pecan Wild Rice
1-1/2 cups finely chopped onions
1-1/2 cups finely chopped celery
4 teaspoons canola oil
5 cups cooked wild rice
3/4 pound dried apricots, coarsely chopped
1-1/3 cups reduced-sodium chicken broth
1/2 cup coarsely chopped pecans, toasted
1/2 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper
In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients.
Spoon into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Yield: 12 servings.
Pairs Well With
Dried apricots add sweetness and color. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds.
Recipe by Nancy Zimmerman of Cape May Court House, New Jersey.
From Light & Tasty